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The Ultimate Hamburger Reviews

For historic continuity, ferociously loyal community support, and an atmosphere that you could spread with a knife, you can't beat the hamburger joint Louis' Lunch, in New Haven, Connecticut. Since 1898, the Lassen family has been grinding its own beef daily, hand shaping patties to order, and grilling burgers on antique cast-iron broilers in front of live flames. (This answers the question once and for all — the proper way to cook a hamburger is by grilling, not by frying it on a griddle.) And as any regional American culinary landmark should be, Louis' Lunch is sufficiently quirky to allow melted processed cheese but militantly prohibit ketchup and mustard as accompaniments to its signature burgers. Here, then, is the next best thing to elbowing your way up to the counter at Louis'.

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Reviews

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2.5/4

I didn't make this exact recipe but did make the mistake of using the internal temp for medium rare as 145 degrees. If you want medium rare the internal temp should be 130 to 135. 145 will give you medium well.

Jeffgsd
from CA by way of NJ
/ 02.29.2016

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To A Cook From Boston. I haven't tried
this recipe and probably won't because
of the reviews. I just wanted to know
what you have against Canadians, eh?

A Cook
from Kamloops, BC
/ 01.31.2011

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Infuriating - thats my opinion of
all the opinions. I'm from Ct. and
have eaten my fair share of The
Ultimate Burgers. What the reviewers
seem to forget is the fact that
Louis' has been doing this longer
than all of you johnny-come-
lately's. In 1898, there was no pre-
mix seasoning, "over-the-top"
anything! Lassen's was the first and
still is the best. Simplicity and
perfection - Period.

tetoncook
from Torrington, Ct.(originally)
/ 06.18.2009

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Highly misleading title. This is a
'simple basic' hamburger, not an
ultimate. Ultimate is all about
crazy over the top greatness that
knocks your socks off because you've
never had anything so good. This
just tastes like the most basic of
burgers - salted meat.

EpicGriller
/ 05.24.2009

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If you want a
burger that tastes
like a burger here
is a recipe for
you. Mix-in
seasoning has
become so standard
that a lot of
people never taste
the real thing. How
great to see
internal
temperatures! I
worked as a
professional cook
for many years and
have learned the
hard way not to
trust firmness as a
measure of
doneness. Use
enough salt and
make your own
ketchup and you
will be miles ahead
of most of what is
available in
the best burger
joints.

kentish
from Nebraska: the Beef State
/ 05.24.2008

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I really didn't need a recipie to tell me to salt and pepper the outside of the hamburger.

A Cook
from Las Vegas
/ 05.24.2006

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Really disappointing. I liked the sauce though and would perhaps make a variation of it again. Not enough heat. Meat had little flavor...more of a meatloafy thing than a burger. :(

A Cook
from Montara, CA
/ 07.07.2005

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It wasn't bad, it just wasn't the best burger I've tasted. The best burger (in my opinion) I've tasted came from Hamburger Hamlet. This was a simple burger. I agree on not handling the meat too much as it toughens the patty. Whatever happened to mom's Ultimate Burger? Remember with the chopped onions and green peppers inside?

diannavh
from Midlothian, VA
/ 06.10.2005

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Yep, ditto the previous reviewer. It's nice enough, if what you want is unadulterated ground beef. (And I know plenty of people who do) Be sure to use the best meat you can find, because all the flavor will be coming from the meat. I think I wanted just a little something extra, though.